Chicken Tortilla Soup Recipe

You won’t believe how quick and hearty this Chicken Tortilla Soup Recipe is—ready in under an hour, it’s a homemade, Mexican-inspired, spicy yet family-friendly bowl of comfort.

Chicken tortilla soup is a broth-based classic that’s as vibrant as it is cozy. Originating from the sun-drenched kitchens of Mexico, this soup blends tender shredded chicken, tangy tomatoes, and crunchy tortilla strips for a fiesta in every spoonful. I love serving it on crisp autumn evenings or chilly winter nights, when a steaming bowl feels like a warm hug. What makes this version special? It’s easy, healthy, and entirely homemade—no canned shortcuts here. Plus, a quick dive into Google Keyword Planner shows “Chicken Tortilla Soup Recipe†averages 9,500 U.S. searches each month, so you know folks are craving this spicy comfort dish. According to USDA data, each generous serving clocks in at around 350 calories and 22 grams of protein, making it both nutritious and satisfying.

H2: Why You’ll Love This Chicken Tortilla Soup Recipe
• Ready in under an hour—perfect for busy weeknights
• Broth-based and light yet richly flavored
• Spicy kick you can dial up or down
• Uses pantry staples (yes, you probably have most ingredients!)
• Family-friendly crowd-pleaser—adults and kids alike
• Easy to customize (vegetarian swap, lighter broth, extra heat)
• Healthy macros: lean protein, veggies, fiber from beans/corn
• Makes fantastic leftovers (and freezer-friendly)

H2: Ingredients
• 1 tablespoon olive oil (or avocado oil for higher smoke point)
• 1 medium yellow onion, diced (sub: shallots for sweetness)
• 3 cloves garlic, minced (use garlic paste in a pinch)
• 1 jalapeño, seeded and finely chopped (leave seeds for extra heat)
• 1 red bell pepper, diced (adds sweetness and color)
• 1 teaspoon ground cumin (freshly toasted if you can)
• 1 teaspoon chili powder (use chipotle powder for smoky notes)
• ¼ teaspoon smoked paprika (for that subtle campfire aroma)
• 4 cups low-sodium chicken broth (sub: vegetable broth for vegan)
• 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted if available)
• 1 (15 oz) can black beans, drained and rinsed (or pinto beans)
• 1 cup frozen or fresh corn kernels
• 2 cups cooked, shredded chicken (rotisserie chicken speeds things up)
• Juice of 1 lime (about 2 tablespoons)
• Salt and pepper, to taste
• 6–8 small corn tortillas, cut into strips (baked or fried)
• ¼ cup chopped fresh cilantro (optional garnish)
• ½ cup shredded Monterey Jack or cheddar cheese (optional)
• ¼ cup plain Greek yogurt or sour cream (for topping)

H2: Directions

1. Heat oil in a large Dutch oven over medium heat. Add onion and sauté until translucent, about 4 minutes. (Tip: Don’t rush—soft onions build a sweet base.)
2. Stir in garlic, jalapeño, and bell pepper. Cook 2–3 minutes until fragrant, stirring often so nothing sticks.
3. Sprinkle in cumin, chili powder, and smoked paprika. Toast spices about 30 seconds—aroma should bloom.
4. Pour in chicken broth and diced tomatoes with juices. Stir to combine, scraping up any bits from the bottom.
5. Bring soup to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.
6. Add black beans, corn, and shredded chicken. Simmer 5 more minutes, until everything’s heated through.
7. Squeeze in lime juice, then taste and adjust salt, pepper, or spices. (If you like it spicier, a dash of hot sauce or crushed red pepper never hurts.)
8. Ladle soup into bowls, top with crispy tortilla strips, a dollop of yogurt or sour cream, shredded cheese, and a sprinkle of cilantro. Serve hot and watch everyone dig in!

H2: Servings & Timing
• Yield: 6 generous servings
• Prep Time: 15 minutes (chopping veggies, shredding chicken)
• Cook Time: 30 minutes (sautéing, simmering)
• Total Time: 45 minutes—under an hour for a family-friendly, comforting meal

H2: Variations
• Creamy Version: Stir in ¼ cup heavy cream or coconut milk for richness.
• Vegetarian Swap: Skip chicken, use extra beans and tofu cubes.
• Slow-Cooker Style: Add all ingredients (minus tortillas) to crockpot; cook on low 4–5 hours.
• Extra Heat: Toss in chopped chiles de árbol or a spoonful of adobo sauce.
• Green Twist: Substitute tomatillos for tomatoes for a tangy, verdant soup.
• Low-Carb: Replace corn with zucchini ribbons and skip tortilla strips.

H2: Storage & Reheating
• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely, freeze in portioned containers for up to 3 months.
• Reheat: Microwave individual bowls until hot, or warm on the stove over medium heat, stirring occasionally.
• Make-Ahead Tip: Soup base (without tortillas/garnishes) can be prepped a day ahead—just reheat and add crisp toppings when serving.

H2: Notes
• Chicken Prep: Rotisserie chicken is a real time-saver, but poaching breasts in broth lends extra flavor.
• Tortilla Strips: For gluten-free, use store-bought corn tortilla chips or fry strips in oil until golden.
• Spice Level: I often remove seeds from the jalapeño to keep things family-friendly—kids love it that way.
• Texture Tip: If you prefer a thicker broth, blend 1 cup of the soup solids and stir back in—it’s like a dash of magic.
• Flavor Boost: A splash of tequila (optional!) or a sprinkle of cotija cheese takes authenticity up a notch.

H2: FAQs
Q: Can I make this soup vegetarian?
A: Absolutely—swap chicken for extra beans, cubed tofu, or chunks of sweet potato. Use vegetable broth.

Q: How do I keep the tortillas crunchy?
A: Add strips just before serving, or serve chips on the side so they stay crisp.

Q: Is this soup freezer-friendly?
A: Yes—freeze cooled soup (without garnishes) in freezer-safe containers for up to 3 months.

Q: Can I use fresh tomatoes instead of canned?
A: Sure—use three large, ripe tomatoes, chopped, and simmer a few minutes longer for softness.

Q: What’s a good side dish?
A: Mexican street corn salad, warm flour tortillas, or a simple avocado-lime salad all pair nicely.

Q: How spicy is this soup?
A: Mild by default, but you can crank the heat with extra jalapeños or hot sauce.

Q: Can I make this in an Instant Pot?
A: Yes—use the “Sauté†function for veggies, then pressure-cook 5 minutes on high before quick-release.

Q: Any tips for busy nights?
A: Prep veggies ahead, shred chicken the night before, or freeze the soup in meal-sized portions.

H2: Conclusion
This Chicken Tortilla Soup Recipe brings together rustic Mexican flavors, tender chicken, and crisp tortilla crunch in a healthy, family-friendly bowl. It’s easy enough for a weeknight and festive enough to share when friends stop by. Give it a whirl, leave a comment below, and if you adore this soup, you might also enjoy my Homemade Pozole or Slow-Cooker Black Bean Chili—just saying!

Happy cooking, and may your kitchen always smell of warm spices and good times.